Tomato Basil Soup
A delicious dairy free soup recipe, pairs best with a grilled sandwich on the side!
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small chopped sweet onion
- 3 cloves minced garlic
- 2 28 oz cans crushed tomatoes
- 3 cups chicken broth
Soup Seasonings
- 3/4 cup nutpods original creamer
- 1/3 cup chopped basil (fresh or freeze dried)
- 1 tbsp chopped parsley (fresh or freeze dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano (dried or fresh)
- 1/4 cup white sugar
Instructions
- Heat olive oil in large stock pot or dutch oven over medium heat. Add onion & garlic and sauté until soft & fragrant.
- Add crushed tomatoes and chicken broth, bring mixture just to a boil, then reduce heat and simmer for 20 minutes.
- With an immersion blender, carefully blend soup to desired consistency. If you do not have an immersion blender you will need to let soup cool for about 20 minutes and pour mixture into a traditional blender.
- After blended, return to stove top and add the remaining ingredients. Simmer for at least 20 minutes to let the flavors release.
- Serve with a grilled sandwich, top the soup with grated parmesan or your favorite vegan cheese, and enjoy!
Tried this recipe?Comment below and let me know how it was!